Quick Info:

Recipe Source:The National Heart, Lung and Blood Institute (NHLBI). The NHLBI does not recommend or endorse any company advertised on this site.

Ingredients

1
pounds
chicken, cooked, cut into 1-inch cubes

1/2
cup(s)
onion(s), coarsely chopped

1
medium
carrot(s), peeled and thinly sliced

1
stalk(s)
celery, thinly sliced

1/4
teaspoon
salt

1
dash(es)
cloves, ground

1
bay leaf

3
cup(s)
water

1
teaspoon
cornstarch

1
teaspoon
basil, dried

10
ounce(s)
peas, frozen

1
cup(s)
cornmeal

3/4
cup(s)
flour, all-purpose, sifted

2
teaspoon
baking powder

1/2
teaspoon
salt

1
cup(s)
milk, lowfat (1%)

1
tablespoon
oil, vegetable

Preparation

For the stew:

1. Place chicken, onion, carrot, celery, salt, pepper, cloves, bay leaf, and water in a large saucepan. Heat to boiling, then cover and reduce heat to simmer. Cook about a half hour or until chicken is tender.

2. Remove chicken and vegetables from broth. Strain broth.

3. Skim fat from broth. Measure; if necessary, add water to make 3 cups liquid.

4. Mix cornstarch with 1 cup cooled broth by shaking vigorously in a jar with a tight-fitting lid.

5. Pour into saucepan with remaining broth; cook, stirring constantly, until mixture comes to a boil and is thickened.

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